Filet Mignon with Roquefort

James Baigrie

51

We switched the traditional rib-eye steak for a lean filet mignon and cooked it in only 2 teaspoons olive oil. The tangy Roquefort cheese topping is so luxuriously flavorful that just a tablespoon per serving is enough. We serve this steak with our Sautéed Spinach with Garlic and Lemon.

Total Time: 0:15

Prep: 0:05

Cook: 0:10

Level:
Easy

Yield:
4 main-dish servings

Serves:
4

Ingredients

2 tsp. olive oil

4 beef tenderloin steaks (1 in. thick)

½ tsp. salt

¼ tsp. coarsely ground pepper

1 oz. Roquefort cheese

Directions

In 12-inch skillet, heat oil on high until hot. On waxed paper, evenly season steaks, on both sides, with 1/2 teaspoon salt and 1/4 teaspoon coarsely ground black pepper.

Add steaks to skillet and cook 10 minutes for medium-rare or until desired doneness, turning over once. Transfer steaks to 4 dinner plates; top with Roquefort.